Cranberry White Chocolate Shortbread

valerie casale


When I make these cookies they never last a week.


☆☆☆☆☆ 0 votes

30 Min
15 Min
Convection Oven


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  • 4 stick
    butter, warm
  • 1 c
  • 4 c
  • 1 pkg
    hershey's white chocolate chips
  • 1-1/2 c
    dried cranberries

How to Make Cranberry White Chocolate Shortbread


  1. Preheat oven to 350.
    Beat butter and sugar in large bowl w/ electric mixer until light and fluffy.
  2. Add flour and mix well.
    Stir in chocolate chips and cranberries.
  3. Drop rounded tablespoon of dough, apart, onto I greased baking sheet. Flatten each ball of dough slightly.
  4. Bake 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheet.
    Store in airtight container at room temperature up to one week or freeze.

Printable Recipe Card

About Cranberry White Chocolate Shortbread

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

Show 2 Comments & Reviews

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